Veggie Curry Soup
Veggie Curry Soup
Jan 20, 2017
Super simple nutrition packed soup. Perfect for the winter!
Here’s what you’ll need:
- 1 cup red lentils
- 4 tbsp red curry paste (approximately)
- 1 red pepper
- 1 can baby corn
- 2 yams
- 3/4 cup green peas
- 2 Potatoes
- 1 handful of spinach (Added at the end to avoid overcooking)
- 1 1/2 Veggie broth box (You can add 1/2 cup water instead to avoid opening new box)
- Coconut milk (optional)
Bring broth to boil and add in the red lentils and simmer for 15 min.
On the side chop red pepper, yams and potatoes. Stir in the pot along with canned corn and frozen peas. Cook at medium for another 10 min and finally add in the spinach and coconut milk to make the soup creamier.
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